IceShanty.com's Ice Fishing Community
IceShanty Main => General Ice Fishing Chit Chat => Topic started by: Gillgrabber on Feb 06, 2011, 03:44 PM
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I have some old fillet knives that could use sharpening, but try as I might it seems I can't get them as sharp as I'd like. Can anyone recommend a knife sharpener that works for blade challenged guys like me?
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All I use is a Diamond sharpener made by G5 I bought it for my broadheads but I found out it makes the sharpest edge on knives I have ever seen.
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Only thing other than years of practice, oil, and honing stones I can recommend, is what I use on my Wusthoff knives... a Chef's Choice Sharpener...4 or 5 different models, you can pick an entry level one up for about 45 bucks or so. With some practice and a GOOD knife to start with, you can achieve razor edges. :)
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What are you useing to sharpen them with? There are a few good prefixed or angled sharpeners out now with ceramic or other substrate that all you do is pull the blade through it. Lansky make a good setup as well. There are a few guys that still won't use anything other than the trusy ole stone though.
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ceramic rod and some practice lots and lots of practice
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I really like any wet stone. Cheap and fairly easy to learn to do it correctly. Just takes a while to learn and make them really sharp. Good luck. :tipup:
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Been using the same wet stone I had in Boy Scouts
Pirk
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The easiest way to sharpen a knife like a razor is a Lansky-style sharpener. The best of them is the Gatco by far: http://www.timberlineknives.com/sharpeners.mgi This sharpener will turn a person that doesn't know crap about sharpening into a pro.
I use std old 6" Rapala filet knife and then use the 2-position Rapala sharpener that is set up for the specific edge angle of the Rapala filet knife. It will shave hair very easily. I don't have time to screw around when it comes to cleaning fish and need to touch up an edge quickly.
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chefs choice works great
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I have tried them all and the Gatco system is the best.
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Been using the same wet stone I had in Boy Scouts
Pirk
X2 - I just used mine today while filleting bluegills for a Super Bowl snack...
Quicker than quick - maintains a razor edge.....
Buy a stone - it will last you a lifetime....
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Not everyone can master a stone free handed. If you're not in that category then you need a Lansky or Gatco sharpening system. You'll get a razor edge every time quickly.
:tipup:
NBG
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Sounds like they are old enough to have lost any of the proper angle on them, so I would agree that the Gatco is the way to go.
Take your time with it, and get it back to the original angle, and a good steel will keep it sharp for a long time.
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Certainly not fancy or high tech, but it works very well. Set the edge with an Accusharp and then touch up the edge as needed with the steel.
(http://i795.photobucket.com/albums/yy238/upjigstick/imagesqtbnANd9GcR1cbGHSA1THh3R6QBYk.jpg) (http://i795.photobucket.com/albums/yy238/upjigstick/imagesqtbnANd9GcThmbiti6-hLsSqgM4MM.jpg)
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I cut meat for 41 year and tyred every way NOTHING beats a good oil stone get on a a restaurant store 3 sided fine med, coarse.stay away from the coarse unless the knife is real bad as it will work it down fast.Good luck
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I haven't tried too many other systems but I really like the speedy sharp for serious sharpening and then honing with a steel. The speedy sharp takes some practice but it can get a trashed fillet knife back to razor sharp in 20 seconds. I'm sure there are better methods but it's $10, unbreakable, and the size of a carpenter's pencil.
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I never had much luck using my lansky on a fillet knife, they flex too easily. Get a quality medium stone and it's not very hard to get a good edge with a little practice. Touch it up with a steel as needed.
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I've used Arkansas sand stone for 30yrs.
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Best thing to do is not let the knife get dull in the first place.I touch mine up on a steel after every couple fish,that way it stays sharp.
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A sharpening stone will give you the best edge but I have to admit I have a chefs Choice diamond blade sharpener and it works fast and great. I like the fact that it sharpens serrated blades really well also. They are a little pricey but do put a nice edge on.
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Most chefs and people that work with knives daily just use a simple steel, quick and can be repeated as needed. Once you get it down it usually only takes a few strokes on the steel.
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The ceramic sticks that go into holes in the wood at a fixed angles. I evidently lack the gross motor skills to sharpen anything freehand and the sticks get your edge scary sharp.
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i was using an Arkansas stone but found a diamond stone to be faster. after i get a good edge i use a leather strap to get it razor sharp.
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The ceramic sticks that go into holes in the wood at a fixed angles. I evidently lack the gross motor skills to sharpen anything freehand and the sticks get your edge scary sharp.
I have been using those for over 30 years and they work great.....
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I prefer a diamond stone.Works fast and efficient.
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http://www.youtube.com/watch?v=eREokC4MPM0 (http://www.youtube.com/watch?v=eREokC4MPM0)
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use an electric fillet knife when the blades get dull buy new ones
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lansky is agood set up takes some time i do use the stick but not very good at it but ikeep practicing
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When not using my electric, I use cutco 24's....free factory sharpening for life...costs $6 to ship up to three.
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Lansky works good for kitchen knives and hunting knives but I have a hard time getting my fillet knives really sharpl